Saturday, November 13, 2010
It's softer than it looks and usually arrives at our northern stores a little worse for wear. One can imagine how beautiful it must be all whole and fresh in its native environment.
In my kitchen, after getting a little advice from the Internet, I cut it in half:
Isn't this astonishing? The inside is a big ball of white flesh with tiny black seeds suspended in it in apparent Brownian motion. The white flesh is the part you eat, and it's so soft that you can just scoop it out with a spoon, much like kiwi fruit in texture. In pictures, you often see it served in its rind, and the reason for that is pretty obvious:
The taste is mild and pleasant, not too sweet, and hardly tart at all. I meant to do something fancy with it but started eating the pieces and that was the end of that...and probably, as with many fruits, that's the best way to enjoy this exotic and beautiful item.